SPICED ACORN SQUASH WITH GARLIC- MINT-YOGURT SAUCE

Tender, mildly sweet acorn squash can be an easy side dish to roasted meats or a satisfying main course when served with quinoa, brown rice, or other whole grains.     The bonus is that you don’t even have to peel it. The simple yogurt sauce, flecked with mint and garlic, is a cool counterpoint to the winter vegetable.

1 acorn squash, 2½ lb (1.1 kg) ½ cup (120 ml) canola oil

1-inch (2.5-cm) piece fresh ginger, peeled and grated

1 teaspoon ground coriander   ½ teaspoon ground cinnamon ½ teaspoon red pepper flakes

1 can (14½ oz/410 g) tomato sauce

½ cup (100 g) sugar

Kosher salt and freshly ground pepper

FOR THE YOGURT SAUCE

1 cup (225 g) plain whole-milk Greek yogurt

1–2 cloves garlic, minced

3 tablespoons chopped fresh mint

Kosher salt

SERVES  4 – 6

Using a large knife, cut the squash in half lengthwise. Scoop out the seeds with a large spoon, then cut the squash into 1½-inch (4-cm) pieces.

In a large, heavy frying pan over medium-high heat, warm the oil. Working   in batches if needed to avoid crowding, add the squash and cook, stirring    occasionally, until evenly browned, about 7 minutes. Using a slotted spoon, transfer to a slow cooker.

Add the ginger, coriander, cinnamon, and red pepper flakes to the frying pan and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato sauce, sugar, ½ teaspoon salt, and a few grinds of pepper, bring to a boil, and remove from the heat.

Transfer the contents of the pan to the slow cooker and stir to mix well. Cover and cook for 4 hours on the low setting or 2 hours on the high setting. Thesquash should be very tender.

Meanwhile, make the yogurt sauce. In a bowl, stir together the yogurt, garlic, mint, and ½ teaspoon salt. Cover and refrigerate until serving.

Spoon the squash and its sauce onto a platter or individual plates. Serve with the yogurt sauce dolloped on top. Pass the remaining sauce at the table.